Plum Orange Jam

The Hale Groves Team

Quick and easy to make and just 25 calories per one tablespoon, this late-summer jam explodes with citrusy flavor! Enjoy it in place of grape jelly on toast, English muffins, or fresh, homemade biscuits.


4½ lbs. Hale Groves Empress Plums, chopped

1 c. orange juice

1 package (1¾ oz.) pectin

3 c. sugar

3 Tbsp. grated orange zest

1½ tsp. cinnamon


  • In a Dutch oven, combine plums and orange juice; bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until softened (about 5-7 minutes).
  • Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar, orange zest and cinnamon; return to a full rolling boil. Boil and stir 1 minute.
  • Remove from heat; skim off foam. Ladle hot mixture into 10 hot sterilized half-pint jars, leaving ¼ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

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